Serves 4


  • 1 Tbsp. olive oil
  • 1 medium, yellow onion, chopped finely
  • 1 baby fennel bulb, sliced thinly
  • 6 thick pork and herb sausages
  • 2 tsp. plain (all-purpose) flour
  • 1 cup chicken stock
  • 2 tsp. mild English mustard
  • 1 medium apple, grated coarsely
  • 2 Tbsp. coarsely chopped, fresh, flat-leaf parsley
  • 1 egg, beaten lightly

    For the shortcrust pastry:
  • 1 1/2 cups plain (all-purpose) flour
  • 2 1/2 ounces cold butter, chopped coarsely
  • 1 egg yolk
  • 2 Tbsp. ice water, approximately


    Make the shortcrust pastry: Process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Knead pastry on floured surface until smooth, enclose with plastic wrap; refrigerate 30 minutes.

    Preheat oven to 400° F. Oil 6-cup ovenproof dish.

    Heat oil in large frying pan; stir in onion, fennel and meat squeezed from sausages and cook until browned. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and mustard and cook over heat until mixture boils and thickens, about 5 minutes. Stir in apple and parsley; season. Spoon mixture into dish.

    Roll pastry between sheets of parchment paper until large enough to cover dish. Top dish with pastry; brush with egg. Bake about 30 minutes, or until pastry is browned.

    Reprinted with permission from Pocket Pies published in 2014 by Sterling Publishing Co., Text © 2008, 2011 by ACP Magazines Ltd. Photography by ACP Magazines Limited.

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